One Pan Chicken, Chickpeas and Cabbage

Here's another recipe using protein rich chickpeas.  This dinner for two is a one pan wonder! A nice garnish of fresh chopped parsley would've been great but oops, c'est la vie!

Ingredients:

4 chicken thighs

a pinch of salt and pepper

2 tsps olive oil

1 small onion, sliced

4 oz mushrooms, sliced

1 small carrot, shredded

2 cups shredded cabbage

1 tbsp apple cider vinegar

2 tsps grainy Dijon mustard

1 cup canned chickpeas, drained and rinsed

3/4 cup chicken broth

1 tsp dry thyme

1 bay leaf

Preheat the oven to 350°F. Salt and pepper the chicken and heat the oil to medium in a large skillet. Sear the chicken for 7-8 minutes on each side then remove to a plate. Add the onion to the skillet and cook for 4 minutes then add the mushrooms, carrot and cabbage and cook another 4 minutes. Pour in the apple cider vinegar, mustard and chickpeas along with the chicken broth, thyme and bay leaf. Sit the chicken on top and roast uncovered in the 350°F oven for 35-40 minutes. Remove the bay leaf and serve.  (With chopped fresh parsley if you've got it!) Serves 2

You might like to try these Lightly Spiced Air Fryer Chickpeas:

https://www.hotandcoldrunningmom.ca/2025/04/lightly-spiced-air-fryer-chickpeas.html 

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High Protein Orzo and Chicken

This recipe hits the trifecta ... nutritious, easy to make and yummy! Oh, plus only one dish to wash! Change up the cream cheese with different flavours like jalapeño, chive and onion, herb tzatziki or good old original for a different flavour profile every time.

Ingredients:

2/3 cup orzo

250g (1/2 lb) chicken breast, cut in 1 - 1 1/2" cubes

100g (3 1/2 oz) cream cheese (I used herb and roasted garlic)

1/2 cup chickpeas

1/2 bell pepper , sliced thinly

150g (1/3 lb) grape tomatoes

2 cups packed spinach

1 tsp smoked paprika

salt and pepper to taste

1 1/4 cups chicken broth

crumbled feta to serve

Combine all the ingredients except the cream cheese in a 13 X 9" baking dish. Then sit the cream cheese in the center of the mixture, cover the dish and bake at 350°F for 40-45 minutes. Stir together and serve sprinkled with crumbled feta.

Serves 2-3

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One Pan Pork Chops and Potatoes

This one pan rustic pork and potato dinner gives all the comfort food feels!

Ingredients:

2 tbsps avocado or vegetable oil

2 large onions, sliced

4 pork chops

4 potatoes, sliced about 1/4" thick

1 tsp Loney's chicken bouillon powder

1 cup cold water

pepper and garlic powder to taste

First choose a pan that will fit your pork chops in a single layer. Then heat oil in pan to medium high heat and brown the pork chops on both sides. Remove to a plate. Add the sliced onions to the pan and cook until softened. Mix the chicken bouillon powder and water then pour into the pan and mix with the onions to de-glaze the pan.

Place a few potato slices over onions. Lay the pork chops on top of the onions and potatoes then pepper to taste. (No need for salt, it's in the bouillon powder) Layer the remaining potatoes on top and sprinkle with garlic powder. 

Cover and cook on medium low heat for 30 minutes. Simple and delicious!

Serves 4

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Mediterranean Chicken Tray Bake

Before we get into heavy holiday eating why not try this light and easy one pan beauty with lean chicken and a rainbow of veggie colours 🌈

Ingredients:

1 lb boneless, skinless chicken strips

2 tbsps Italian salad dressing

4 tbsps olive oil, divided

2 tbsps balsamic vinegar

1/2 red onion, sliced thick

1/2 white onion, sliced thick

1 sweet red pepper, sliced thick

1 medium sweet potato, diced

2 small Yukon gold potatoes, diced

6 or 7 mushrooms, halved or quartered depending on size

1 tsp dry oregano

1 tsp garlic powder

salt and pepper to taste

handful of mixed greens

Whisk the Italian dressing, 2 tbsps olive oil and balsamic together. Toss with the chicken and refrigerate  30 minutes or even all day. 

Line a baking sheet with parchment paper and preheat the oven to 400°F. In a plastic bag (or saved waxed cereal bag) toss onions and red pepper with 1 tbsp olive oil. Place on one side of the baking sheet. Again, in the same bag, toss sweet potato and Yukon gold potato with 1 tbsp olive oil and spread that on the other end of the baking sheet. Toss the mushrooms in the same bag and just roll them around to pick up the balance of the olive oil and place in a row on the sheet. Try to spread veggies out in a single layer and sprinkle with oregano, garlic powder, salt and pepper.

Roast in a 400°F oven for 15-20 minutes or until tender. Remove the pan from the oven, flip the vegetables and make a space in the center of the pan. Remove the chicken from marinade and lay out in a single layer between the rows of veggies.

Return the pan to the oven for 10 minutes, flip the chicken and sprinkle with a little more oregano and return to the oven 4 minutes. (These times are dependent on how thick or thin your chicken strips are). Once cooked top with the greens and serve.

A healthy and colourful plate!

Serves 4

Adapted from loulougirls.com